Description
This creamy corn chowder is a hearty and comforting soup featuring Italian sausage, vegetables, tender potatoes, and sweet corn blended into a smooth, flavorful base. Perfect for a cozy weeknight meal, it balances creamy milk and fresh herbs with savory sausage and fresh veggies.
Ingredients
Scale
Protein and Vegetables
- 1 lb sweet or spicy Italian sausage
- 2 stalks celery (diced)
- 1 onion (diced)
- 1 red bell pepper (diced)
Potatoes and Corn
- 4 russet or gold potatoes (washed and dried)
- 4 cups sweet corn (canned or frozen)
Seasonings and Liquids
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 sprig fresh thyme
- 3 bay leaves
- 3 cups chicken stock
- 1 cup whole milk
Optional Garnishes
- Parsley (optional)
- Shredded cheese (optional)
Instructions
- Brown the Sausage: Heat a stockpot over medium heat and add the Italian sausage. Break the sausage into small pieces with a spoon and cook until fully browned, about 6-8 minutes. If more than two tablespoons of liquid remain, carefully discard the excess.
- Sauté the Vegetables: Add the diced celery, onion, and red bell pepper to the browned sausage. Stir and cook, stirring occasionally, until the vegetables are softened, about 4-6 minutes.
- Prepare the Potatoes and Start Simmering: Peel or leave the skin on three of the potatoes and dice them into ½-inch cubes. Slice the remaining potato into ½-inch wedges for blending later. Add all the potatoes, 2 cups of the corn, kosher salt, black pepper, fresh thyme sprig, bay leaves, and chicken stock to the pot. Bring to a boil, then cover and reduce the heat to a simmer. Cook until the potatoes are tender, about 20-25 minutes, testing with a knife for doneness.
- Blend and Add Creaminess: Remove the potato wedges from the soup and transfer them to a blender along with the remaining 2 cups of corn and whole milk. Blend until smooth and creamy. Pour this mixture back into the soup pot.
- Final Simmer and Serve: Bring the chowder back to a gentle simmer and cook for an additional 5 minutes to heat through. Remove the thyme sprig and bay leaves. Serve the chowder hot, garnished with fresh parsley and shredded cheese if desired.
Notes
- This chowder is ideal for cold weather, delivering rich flavors with simple steps.
- Leaving potato skins on adds texture and nutrients, but peel if preferred for a smoother soup.
- Use sweet or spicy Italian sausage depending on your desired heat level.
- If you prefer a thicker chowder, blend extra potato wedges or corn before returning to the pot.
- For a vegetarian version, substitute the sausage with smoked tofu and use vegetable stock.
- Shredded sharp cheddar or Monterey Jack cheese works well as a garnish for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg
